John Dory with Mussel Mouclade

Name: John Dory with Mussel Mouclade
Ingredients: 4 x 150-160g fillets John Dory (or other white fish available); 2 kg mussels, cleaned and debearded; 500ml white wine; 4 large banana shallots, peeled & thinly sliced; 4 cloves garlic, thinly sliced; 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tbsp ground turmeric; 1 tbsp good quality curry powder; 600ml double cream; ½ cucumber, quartered, deseeded and cut into 1/2cm dice; 2 large potatoes, peeled and cut into 1/2cm dice, boiled in salted water until just tender; 2 sticks of celery, peeled and cut into 1/2cm dice, blanched in boiling water for 30 seconds; 1 granny smith apple, quartered, cored and cut into 3 mm thin strips; Small bunch coriander, chopped; 1½ lemons, juiced; Micro coriander to garnish (or picked leaves of normal coriander)

www.jamesmartinchef.co.uk

Lenny Carr-Roberts is in the house with this tasty dish of John Dory with Mussel Mouclade. Always on the menu in both his pubs!

View full recipe on www.jamesmartinchef.co.uk

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Ingredients

4 x 150-160g fillets John Dory (or other white fish available)
2 kg mussels, cleaned and debearded
500ml white wine
4 large banana shallots, peeled & thinly sliced
4 cloves garlic, thinly sliced
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground turmeric
1 tbsp good quality curry powder
600ml double cream
½ cucumber, quartered, deseeded and cut into 1/2cm dice
2 large potatoes, peeled and cut into 1/2cm dice, boiled in salted water until just tender
2 sticks of celery, peeled and cut into 1/2cm dice, blanched in boiling water for 30 seconds
1 granny smith apple, quartered, cored and cut into 3 mm thin strips
Small bunch coriander, chopped
1½ lemons, juiced
Micro coriander to garnish (or picked leaves of normal coriander)